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Chicken Fajitas are quick, delicious and loaded with flavor! This sizzling chicken fajitas recipe is simple to make in minutes for a festive favorite meal! 

Chicken Fajitas are one of my family’s favorite dishes! This Chicken Fajitas recipe with sizzling chicken, colorful peppers, and onions in a flavorful homemade marinade is a classic dish that is so easy to make at home! Ready in minutes, it’s a perfect busy weeknight supper as well as a fun weekend meal!

Chicken Fajitas with cooked chicken, red and yellow peppers and onions. Wooden spoon in stainless skillet and avocado and sour cream in glass bowls as toppings //
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While these fajitas come together in a snap, my recipe can even be prepped a bit ahead to make it even faster to get supper on the table!

The BEST Chicken Fajitas

Like I mentioned, my family loves this recipe! My steak fajitas are also a regular at my house. And I love that both of these are quick, easy and delicious!

How to Make Chicken Fajitas

To make this classic dish, you’ll need:


  • Chicken – I use 2 pounds skinless boneless chicken breasts that have been sliced into thin strips. You can also use tenderloins or another cut of boneless chicken. Just make sure it is cut into uniform pieces.
  • Peppers – I like to use one red and one yellow or green medium pepper that has been deseeded and sliced into thin strips
  • Onion – you’ll need 1 medium peeled onion that is sliced into thin strips.

Marinade ingredients

My zesty marinade is full of flavor that makes this recipe absolutely scrumptious!

  • Olive oil
  • Lemon juice
  • Chili powder
  • Ground cumin
  • Cayenne pepper
  • Kosher salt
  • Black pepper
  • Garlic 

Optional: You may use 1 teaspoon Stone House Seasoning in place of the salt, pepper and garlic.

Steps to Meal Prep Chicken Fajitas

Even though this can be made at home in minutes, I still like to make my chicken fajitas recipe even easier – and quicker. So I prep ahead. Here’s how I do that.

  1. Prep Chicken and Vegetables. I first slice my chicken and vegetables the night before I plan to serve them and place them into two separate zip top bags – one bag for the chicken and another bag for the vegetables.
  2. Make Marinade. I mix together the marinade in a jar with a tight fitting screw top lid. I shake well to make sure it’s all combined. Then, I pour ⅓ of the mixture over the chicken, ⅓ over the vegetables, and then reserve the last ⅓ of the marinade.
  3. Refrigerate. I secure the lid tightly on the jar and refrigerate so that I can use the last bit of reserved marinade when I cook the fajitas. The chicken and vegetables for the fajitas can be prepped ahead in the marinade and stored in the refrigerator anywhere from an hour to overnight.
  4. Cook. Then, the next night, I simply heat my skillet and saute the vegetables. When done, I remove them to a plate and then cook the chicken in the same skillet. As the chicken is almost cooked through, I add the vegetables back to the skillet and add the remaining marinade to them.
  5. Serve. Then, I serve the chicken fajitas with tortillas and toppings like sour cream, avocado slices, lime wedges and my salsa.

Sides to Serve with Chicken Fajitas

I often serve my Instant Pot Brown Rice or Cilantro Lime Rice with these fajitas. Many times when I make these for a gathering with friends, I also serve my Perfect Queso or my Guacamole and tortilla chips ahead of and sometimes even with the meal.

Let me just tell you, my whole family loves this meal and it makes me feel like the most together person in the universe when I put it on the table!

How to Store Chicken Fajitas


Chicken Fajitas can be stored in the refrigerator for up to 3 to 4 days after they are cooked. This is the food safety limit of time in the fridge for for cooked chicken, so if you are not going to eat the cooked fajitas in a couple of days, you should freeze them according to the Freezer directions to follow. Make sure the chicken fajitas are stored in air tight bags or containers when placing in the fridge.

When ready to serve, reheat on the stove at medium heat until warmed throughout. You can also reheat in the microwave on 80% power in 30-45 second increments, depending on the wattage of your microwave.


Freezer meals are a lifesaver when you are busy – and aren’t we all?! These make a perfect meal to prep and freeze for a quick dinner. Here’s how you freeze this favorite meal.

Once cooked, allow to cool completely then portion into freezer-safe container(s) or bag(s). Freeze up to 3 months.

To serve, allow to thaw overnight in the refrigerator, reheat and serve.

When thawed and ready to reheat, reheat on the stove at medium heat until warmed throughout. You can also reheat in the microwave on 80% power in 30-45 second increments, depending on the wattage of your microwave.

Skillet with chicken, red peppers, yellow peppers and onions, toped with cilantro sitting beside bowls of sour cream and guacamole //

More Favorite Spicy Recipes

Beef Enchiladas

Chicken Enchiladas

Beef Enchilada Dip

Easy Tacos with Homemade Taco Seasoning

Black Bean Chili

Taco Soup

Here’s my Chicken Fajitas recipe. Make them soon!

5 from 6 votes

Chicken Fajitas Recipe

Dinner 25 mins

Chicken Fajita Recipe - This Chicken Fajita recipe makes a quick, delicious meal perfect for a busy weeknight supper or a fun weekend meal! //
Prep Time 10 mins
Cook Time 15 mins
Servings 6
Course Main Course
Cuisine American, Mexican
Author Robyn Stone | Add a Pinch
Chicken Fajitas Recipe – Chicken Fajitas are delicious and loaded with flavor! A favorite quick and easy meal!


  • 2 pounds skinless boneless chicken breasts sliced into thin strips
  • 1 medium red pepper deseeded and sliced into thin strips
  • 1 medium green or yellow pepper deseeded and sliced into thin strips
  • 1 medium onion peeled and sliced into thin strips
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • pinch cayenne pepper
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon fresh black pepper
  • 2 cloves garlic minced
  • 6-8 tortillas warmed

Optional Garnish:


  • Place the chicken into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lemon juice, chili powder, ground cumin, cayenne pepper, salt, pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour ⅓ over chicken, ⅓ over vegetables and reserve the remainder in the jar for using when cooking the chicken fajitas. Seal the bags tightly and refrigerate for one hour to overnight.
  • When ready to cook, heat a large skillet over medium-high heat. Pour vegetable bag into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add chicken strips to the same skillet. When the chicken is cooked throughout, add vegetables back to the skillet along with the reserved marinade.
  • Serve with tortilla and optional garnishes.

Nutritional Information

Calories: 341kcal | Carbohydrates: 19g | Protein: 35g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 580mg | Potassium: 679mg | Fiber: 1g | Sugar: 3g | Vitamin A: 715IU | Vitamin C: 29.8mg | Calcium: 48mg | Iron: 1.9mg

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Robyn xo

Chicken Fajita Recipe - This Chicken Fajita recipe makes a quick, delicious meal perfect for a busy weeknight supper or a fun weekend meal! //

From the Add a Pinch recipe archives. Originally published 2015.

Chicken Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. 5 stars
    This was fast & easy, for sure! Very tasty. My hubby and I had this for dinner last night. I wish I had planned a little further ahead to marinate the chicken longer – barely an hour for us. I wound up adding more cumin, garlic, and a good squeeze of fresh lime juice as I was cooking the final step with the chicken & veggies. We had leftover fajitas in quesadilla form for lunch today, and the chicken was even more flavorful than last night. I will definitely do this again and ensure to marinade overnight or prep first thing in the morning to have for dinner. Thank you, Ms. Robyn!! Good Stuff…. as usual : )

  2. I used all the marinade to marinate overnight. I’m going to mix up some more for tomorrow night when I cook it! Not a fajita person, my boyfriend is by I’m excited to try this!

  3. Looks so great!! I’m craving for some right now 😂 Admittedly, using guacamole as the sauce for fajita is a big plus!! xD – Natalie

  4. 5 stars
    I just made these last night for dinner and all I can say is WOW.They are fantastic!!. I even made your salsa and now I must fry me some chips to go with it. Thank you so much for your recipe.

  5. 5 stars
    I made this today and wow, SOOO good and flavorful! I added garlic salt, onion powder, and Trader Joe’s umami seasoning to the spices just because I had them on hand. A+ recipe and healthy too!

  6. 5 stars
    The taste profile is fantastic and so healthy and good for you. It looks fantastic with a full array of colors in the dish. I like to add some cilantro for fun. Thanks for the yummy recipe.

  7. I made this recipe and it turned out wonderfully! It was flavorful and delicious and easy! The marinade is that simple magic that good olive oil, lemon juice and fresh minced garlic bring about like alchemy! The spices were perfect! I loved it so much I made it the next night too! Yum! Keeeerper!

  8. I made this today
    I made two batches of marinade one for chicken one for veggies refrigerated overnight
    This was very good we enjoyed it
    Thanks for the recipe

    1. Hi Grace,
      I’ve not had any issue with my veggies turning mushy in the marinade. They have always turned out flavorful and tender crisp in this fajita recipe. If you prefer, you can prep everything ahead and then marinate the vegetables for the shortest amount of time.

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